Yummy! Fixed a deer roast yesterday. Used onion soup mix and marsala wine. Don’t care much for marsala and deer, burgundy is better. Anyway, left-overs tonight was made into beast & noodles with mashed potatoes. Hubby loved it so I guess it was a success. Usually when I make a deer roast I use my mom’s brisket recipe (uses nutmeg, paprika, liquid smoke, worchestershire sauce, onions, garlic, S&P, and brown sugar). The key to tenderness is 350 degrees for 2 hours then 250 for about 5 (or in the crockpot all day). Don’t forget lots of moisture since deer don’t have the marbling that beef does. It’s cheap & good and we have a freezer full. I also love deer burger, especially in beast loaf. Grilling’s not so good to me as it is too difficult to find the perfect place between cooked/done and overcooked/dry.
Until next time.